Ingredients

For the crust:

1½ cup Flour
½ teaspoon Baking Powder
125g Butter, softened
¼ cup ice cold Water
7,5ml White Vinegar

Milk tart filling:

1L Full cream Milk
60 ml Butter
¾ cup White Sugar
4 Eggs
60 ml Cornstarch
60 ml Cake Flour
Pinch of Salt
5 ml Vanilla Essence
Cinnamon to decorate

Method

For the crust:

1. Sieve together the flour and baking powder. Add the soft butter and rub into the flour mixture, until it is combined well and a soft textured dough is formed.
2. Mix together the ice water and the vinegar, add to the flour mixture and with your hands, mix well until a soft smooth dough is formed. Wrap the dough and leave in the fridge for 1 hour.
3. Prepare a 20-23cm tart tin with Spray & Cook.
4. On a floured surface, roll out the dough until 1cm thick, carefully pick up the dough and place over the lined tart tin. Press the dough into the tin, making sure not to break the dough, cutting off any extra dough on the sides. Use a fork and lightly prick the dough.
5. Blind bake for 8-10 minutes at 180°C. Remove from the oven and set aside.

Milk tart filling:

1. In a medium sized pot, bring the milk and butter to the boil. Remove from heat.
2. Whisk together the eggs and sugar, until yellow and foamy.
3. Make a paste with the flour, corn flour, vanilla essence and salt, adding a little water at a time to prevent it from being too runny. Add the paste to the egg and sugar mixture and combine well.
4. Whisk in some of the milk mixture to the egg mixture, then whisk in the egg mixture to the milk mixture, place back on the stove and stir fast until the mixture starts boiling. Switch off the heat.
5. Add to the pre-made crust and sprinkle over some cinnamon. Let set in the fridge for 3 hours.